Monday, 4 March 2013

Classic Liver and Onions - with gluten free version

Here is the liver recipe that you can find in most family style restaurants, and the one you mother probably made when you were a kid. This is the version served most often at our house. Once again, baby beef liver is best, and cooking until just done is critical.

What you need: 150 - 200 gr liver per person; 3 - 4 slices bacon per person; 1 large onion sliced into rings; 1/2 cup flour; 1 tsp onion powder; 1 tsp garlic powder; salt and pepper to taste; 1 package of brown gravy mix, or 2 cups of left over roast gravy.

What you do: Preheat oven to 250*F.  In a large skillet, cook bacon until done to your taste. Meanwhile prepare the gravy mix as directed. Place bacon slices in an oven proof dish and set into the oven to keep warm. Cook onion slices in bacon fat, until they begin to brown. Place in oven to keep warm. Clean liver pieces and remove any tough membranes. Mix flour and seasonings in a flat plate. Dredge the liver pieces, and quickly fry on each side in the bacon fat. As each piece is cooked, place it into the oven to keep warm. When  all the liver is cooked, pour off any extra bacon grease, then add the gravy to the skillet and stir to pick up any pan drippings. Serve in a gravy boat with the liver, bacon, and onions. This goes great with mashed potatoes and veggies.

To make gluten free, just substitute the flour and gravy with gluten free ones.

As always, enjoy.

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